| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sami |
Coxon’s kit, Coxon2 |
2 |
servings |
INGREDIENTS
| 6 |
|
Red peppers |
| 4 |
|
Yellow peppers |
| 4 |
|
Floz extra virgin olive oil |
| 2 |
tb |
Balsamic vinegar |
| 1 |
|
Clove garlic; crushed |
|
|
Salt and pepper to taste |
| 2 |
tb |
Parsley; chopped |
| 2 |
tb |
Fresh mint leaves; chopped |
| 2 |
oz |
Caster sugar |
| 4 |
|
Sheets gelatine |
| 2 |
|
Egg whites; whisked |
| 1/4 |
pt |
Double cream |
| 4 |
tb |
Red wine |
| 6 |
|
Red peppers from the marinade |
| 4 |
|
Fresh quails' eggs; boiled |
|
|
Baby spinach for salad |
INSTRUCTIONS
FOR THE MOUSSE
To marinate the peppers: Pre-heat griddle pan. Cut peppers into quarters
and remove stem and seeds. Char the peppers, skin side down first. Place
into a bag, to help remove the skins.
Place into a bowl and mix together the other ingredients and pour over the
peppers. Leave to marinate.
Remove the red peppers from the marinade and place into a food processor.
For the mousse: Blitz the red peppers in the food processor. Take the
pepper marinade and place into a saucepan with the red wine. Add the soaked
leaf gelatine and warm through, stirring continuously to dissolve the
gelatine.
Whisk the double cream, then the egg whites. Cool the gelatine mix and add
the pur.e of peppers and fold in the whisked cream, and finally the egg
whites.
Place a little mixture into a mould and place a cooked quails' egg in the
centre. Cover with the mousse and leave to set overnight.
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